Eight Treasure Abalone Mushroom Claypot Rice

Chinese New Year
Mains
One-pot
Seafood

Easy Level:

Easy, Slightly less easy

Cook Time:

1 Hr 30 Mins

Servings:

4-6 pax

Get ready to HUAT this Chinese New Year with our Eight Treasure Abalone Mushroom Claypot Rice recipe.

This auspicious one pot meal completes your reunion dinner! Pamper your tastebuds with treasures from the sea – wild abalone, fish maw, and scallops, seasoned with traditional Chinese herbs from Eu Yan Sang Singapore. These luxurious ingredients symbolise wealth, abundance, unity and happiness, ushering in all the blessings for a new year ahead.

Bold, earthy flavours of traditional Chinese herbs and mushrooms complement the savoury flavours of Superior Fish Maw and Premium Japanese Scallops from Eu Yan Sang Singapore’s Triple Prosperity Seafood Gift Set – this is the dish that will bring plenty of HUAT!

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Ingredients

Adjust Servings
US / Metric
0.00
box
box
Jumbo Imperial Black Gold Wild New Zealand Abalone
0.00
box
box
Jumbo Imperial Black Gold Wild New Zealand Abalone
Triple Prosperity Seafood Gift Set4 Dried Mushrooms, 4 Fish Maws, 8 Dried Scallops
Triple Prosperity Seafood Gift Set4 Dried Mushrooms, 4 Fish Maws, 8 Dried Scallops
0.00
g
g
Eu Yan Sang Bei Xing
0.00
g
g
Eu Yan Sang Bei Xing
0.00
g
g
Eu Yan Sang Lotus Seed
0.00
g
g
Eu Yan Sang Lotus Seed
0.00
g
g
Eu Yan Sang Thailand Dried Longan
0.00
g
g
Eu Yan Sang Thailand Dried Longan
0.00
g
g
Eu Yan Sang Black Fungus
0.00
g
g
Eu Yan Sang Black Fungus
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
Lap Cheong (cubed)
0.00
Lap Cheong (cubed)
0.00
g
g
Ginger (minced)
0.00
g
g
Ginger (minced)
0.00
cloves
cloves
Garlic (minced)
0.00
cloves
cloves
Garlic (minced)
0.00
cups
cups
Rice (rice cups)
0.00
cups
cups
Rice (rice cups)
0.00
cups
cups
Chicken stock
0.00
cups
cups
Chicken stock
0.00
g
g
Chye Sim
0.00
g
g
Chye Sim

Sauce

0.00
tbsp
tbsp
Abalone Sauce
0.00
tbsp
tbsp
Abalone Sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Sesame oil
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tsp
tsp
White pepper powder
0.00
tsp
tsp
White pepper powder

Steps

1

Into separate bowls add scallops, dried mushrooms, fish maw, black fungus, lotus seeds and soak them in hot water for at least 30 minutes
Into separate bowls add scallops, dried mushrooms, fish maw, black fungus, lotus seeds and soak them in hot water for at least 30 minutes
Mark as completed

2

Slice soaked black fungus, sliced soaked fish maw and soak with hot water again, sliced soaked mushrooms, slice Jumbo Imperial Black Gold Wild New Zealand Abalone, reserve juice of abalone
Slice soaked black fungus, sliced soaked fish maw and soak with hot water again, sliced soaked mushrooms, slice Jumbo Imperial Black Gold Wild New Zealand Abalone, reserve juice of abalone
Mark as completed

3

In the bowl with abalone juice, add abalone sauce, dark soy sauce, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper powder and mix well
In the bowl with abalone juice, add abalone sauce, dark soy sauce, light soy sauce, Shaoxing wine, sesame oil, sugar, white pepper powder and mix well
Mark as completed

4

In a measuring cup, reserve scallop and mushroom water
In a measuring cup, reserve scallop and mushroom water
Mark as completed

5

Measure out, dried longan and Bei xing
Measure out, dried longan and Bei xing
Mark as completed

6

In a claypot over medium heat, add in cooking oil. Add cubed lap cheong, minced ginger and garlic. Stir fry until fragrant
In a claypot over medium heat, add in cooking oil. Add cubed lap cheong, minced ginger and garlic. Stir fry until fragrant
Mark as completed

7

Add in sliced mushrooms, black fungus, fish maw, lotus seeds, dried longan, Bei xing and stir fry for a bit.
Add in sliced mushrooms, black fungus, fish maw, lotus seeds, dried longan, Bei xing and stir fry for a bit.
Mark as completed

8

Add in 4 rice cups of jasmine rice and mix evenly. Add 2 rice cups of scallop and mushroom water, 2 cups of chicken stock. Mix evenly and turn heat down to low
Add in 4 rice cups of jasmine rice and mix evenly. Add 2 rice cups of scallop and mushroom water, 2 cups of chicken stock. Mix evenly and turn heat down to low
Mark as completed

9

Cover and cook for 10 minutes. Add in rehydrated scallops. Cook for another 10 minutes.
Cover and cook for 10 minutes. Add in rehydrated scallops. Cook for another 10 minutes.
Mark as completed

10

Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.
Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.
Mark as completed

11

Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.
Remove scallops, add sauce mixture and mix evenly, add scallops back, add Chye sim and sliced abalone. Cover and cook for another 5 minutes.
Mark as completed

12

Serve hot.
Serve hot.
Mark as completed

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